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10 Delicious Slow Cooker Recipes

Getting a delicious, healthy meal doesn’t have to entail hours in the kitchen. Instead, get yourself some fresh, nutrient-rich ingredients, throw them in a slow cooker and relax until it’s done. Now we’re talking! Try these easy slow cooker recipes for breakfast, lunch or dinner. There’s even one for dessert (OK, that one’s not so nutritious, but a little indulgence is good for the soul, right?).

Directions:
The night before: Spray your cooker with some oil to make clean-up easier. Add all ingredients, except the sweetener and toppings. Cook on low overnight for 7 to 9 hours.

In the morning: Stir oatmeal and add sweetener. It may seem watery at the top, but if stirred, it should be a more uniform consistency. Top with walnuts and a sprinkle of fresh grated nutmeg. Makes 2 to 3 servings

2Breakfast: Keri’s Slow Cooker Breakfast Burrito

by Keri Glassman

Why we love it:
In addition to adding some zip, capsaicin is a healthy substance in cayenne pepper that can help reduce pain, benefit our cardio health and prevent ulcers. Plus, lean turkey is a great source of protein, which can help you eat fewer calories during the day.

3Lunch: Butternut Squash Soup

Why we love it:
This rich, velvety, full-of-flavor soup tastes as if it has gobs of butter and cream in it. But it doesn’t! Squash is loaded with vitamin A and vitamin C, making this a perfectly healthy choice for lunch.

Directions:
1. Cut the squash in half long ways. If you microwave the entire squash for 2 to 5 minutes on high, the skin will soften, but you will still need to use a pretty powerful knife. If you can find already peeled and cubed butternut squash, use that.

2. Scoop out the seeds and stringy pulp. Brush olive oil on the inside of the squash and roast it in the oven at 400 degrees for about 15 minutes, or until you can peel the skin away from the flesh.

3. Plug in your slow cooker and turn to high. Add the broth, and the onion and apple. Stir in the spices. Cover to let heat.

4. When the squash has finished roasting, add it to the pot. Cover and cook on low for 6 to 8 hours, or on high for about 4 hours.

5. Blend in small batches with a blender, or carefully blend with a hand-held blender.

Directions:
Cover bottom of slow cooker with sliced onions, place tenderloin on top and cover with BBQ sauce. Cook on low setting for 7-8 hours (make ahead the night before for lunch). Take tenderloin out, shred with two forks and add back to sauce and onions. Serve on whole-wheat buns.

6Dinner: Balsamic Chicken and Spring Vegetables

by Stephanie O’Dea

Why we love it:
Did you know that yellow bell peppers are chock-full of vitamin C? In fact, a large one contains 569 percent of your daily recommended intake. Your immune system will thank you for this recipe!

Directions:
Use a 6-quart slow cooker and add the chicken. In a large mixing bowl, combine the chopped vegetables, garlic cloves, vinegar, Worcestershire sauce, salt and pepper. Toss to combine. Pour this mixture on top of the chicken. Cover and cook on low for 6 to 8 hours, or on high for about 4 hours. Serve with brown rice or quinoa. Makes 6 servings.

7Vegetable Stew over a Bed of Quinoa

Why we love it:
Quinoa is often referred to as being one of the best sources of protein in the vegetable kingdom. It’s rich in fiber and has a low glycemic index, which is perfect for those of us wishing to ditch a few pounds.

Directions:
In a small skillet, add olive oil, turn to medium-low heat and sauté onion until tender, about 4 minutes. Add garlic and continue sautéing one additional minute. Add onion, garlic, carrots, potatoes, bay leaf, black pepper and salt to slow cooker, cover and cook on low approximately 8 hours. During the last 15 minutes of cooking time, add thyme and parsley.

In the meantime, add quinoa and water to a medium saucepan, cover, bring to a boil over medium-high heat. Reduce heat to a simmer and cook 15 minutes or until all liquid is absorbed. Fluff with a fork and cover until stew is ready to serve.

Directions:
Combine the first 6 ingredients in a large mixing bowl. Cook turkey mixture in a large skillet on medium heat, breaking up turkey into small pieces, cook until no longer pink. Drain off any fat, add turkey to slow cooker along with all remaining ingredients. Add cooked meat and all other above ingredients to slow cooker, cook on low 6 to 8 hours. Add additional water toward the end of cooking time, if desired. Makes 6 servings.

9Vegetarian Chili with a Chickpea and Quinoa Twist

by Keri Glassman

Why we love it:
This vegetarian-friendly chili is hearty enough to pass the test with meat lovers. The quinoa and lentils pack a protein, fiber and antioxidant punch, and the butternut squash and pumpkin add a nice taste of fall while helping to ramp up your immune system for the winter ahead.

10Lentil and Kale Soup

by Jim Perko, C.E.C and Kristin Kirkpatrick, R.D.

Why we love it:
Kale has been called the “queen of greens” and one of the healthiest vegetables on the planet. And rightly so. It’s loaded with vitamin A, C and K, and it’s touted as an anti-cancer food that also helps lower cholesterol while reducing the risk of heart disease.

Directions:
In a sauté pan on medium heat, add olive oil and sauté onions until transparent add the garlic and cook until fragrant. Place sautéed onion, garlic and remaining ingredients into the slow cooker, stir well and cover. Cook on high temperature for 4 hours. Serve with cooked kale on the side. Makes 12 servings.

Directions:
1. Spray the slow cooker with butter-flavored nonstick cooking spray. In a medium bowl, mix the flour, granulated sugar, 2 tbs cocoa, baking powder and salt. Make a well in the center and stir in milk, oil and vanilla with a few strokes until just smooth. With a rubber spatula, scrape the batter into the crock and smooth to make an even layer. Combine the brown sugar, cocoa powder and espresso powder in a small bowl; pour in the boiling water and beat until smooth with a whisk. Gently pour over the batter; don’t stir.

2. Cover and cook on high for 1 3/4-2 1/4 hours, until a bamboo skewer or metal cake tester inserted into the center comes out clean, and the cake is firm on top when pressed with your finger. While baking, combine the sugar and cocoa in a mixing bowl and stir with a whisk. Pour in the cold cream and stir with the whisk until mixed and no lump. Cover and refrigerate at least 30 minutes to dissolve the sugar.

3. Turn off machine. Remove the lid and let cake stand uncovered for about 30 minutes to cool to warm and thicken the fudge sauce. With an electric mixer, whip the cream to soft peaks. Makes 2 cups.

4. To serve, scoop the warm cake into individual bowls and spoon a few tablespoons of sauce. Top with a dollop of whipped cream and a cherry. Serve immediately. It is just as good room temperature or chilled. Makes 6 servings.